I use crushed Rice Chex in place of bread crumbs. Also found that shopping for rice flour, potato starch, and tapioca flour in an Asian grocery is much more economical than in a regular or health foods store. Betty Hagman has a series of recipe books - a pioneer in gluten free cooking. She has a recipe for gluten free "flour" that contain all three of the above-mentioned ingredients. Sadly she is no longer alive.